Put whatever the cheapest crab (king, snow, dungeness) I can get in towards the end of cooking the sauce. Put peapods in as well. (I usually use broccoli or asparagus, but somehow peapods sound good for crab.)

i would leave out the cheeses for something delicate like crab, or replace the crab with crawfish tails and just use the parm and cream.

Yah - the crabbieness did get a bit lost... OTOH, it didn't get lost any more than chicken would - that's why, come to think of it, i saute the chicken in blackening spices when using it for fett fredo.... coulda done similarly with the crab I spose... sounds kinda good... saute the crab up in butter, garlic, and blackening spices....

But what I actually had was pretty d@mn good anyhow... the peapods were great. I didn't cook em per se, but I put em in the colander and poured the noodles on em when they were done cooking - so the peapods got a quick hit of watery heat. The leftover peapods were still crunchy today after reheating.

Directions:
In a saucepan, melt butter and saute garlic until fragrant over medium heat. Stir in flour. Gradually blend in milk while stirring with a whisk. Stir constantly over medium heat until thick and bubbly, about 8 minutes. Stir in cream cheese, heat two minutes, stirring constantly. Gradully add 1 cup of the parmesan and stir until fully melted. Add the lobster and allow meat to heat through. Toss with cooked pasta. Moisten with a little reserved liquid from the pasta water, if needed. Top with remaining parmesan.
You may add shrimp or any other seafood. Cook a few frozen peas in with the pasta for a bit of greeen. Add fresh chopped Italian parsly, pimientos, olives...whatever you like. I usually grate in a little nutmeg as well.

I prefer a lighter dish, i.e. fresh herbs (i.e. basil, flat Italian Parsley, oregano), & butter w parm & fresh ground black pepper - with or w/o the seafood. But, that's just me. You could try adding salmon, shrimp or tuna in place of the crab, for a different dish -- Maybe even chicken. Or, experiment with a different cheese, i.e. feta, roquefort. Lots of ways to go.

To an Alfredo-sauced dish, I've added one or a combo of sun dried tomatoes, mushrooms, artichokes hearts, chives, asparagus, or broccoli. Depends on my mood & what I've got on hand. Just some food for thought.